Restaurant Style Fried Pickles

How to Make Restaurant Style Fried Pickles

1. 1

   Step 1: Drain and dry the pickles

   Open the jar of dill pickle chips and pour into a colander. Let drain for 10 minutes, then spread chips in a single layer on paper towels and press gently to remove excess brine — the drier the surface, the better the coating will stick.

   For this step

   • 16 ozDill pickle chips (well drained)
   
2. 2

   Step 2: Make the seasoned dry mix

   In a shallow bowl combine the all-purpose flour, cornstarch, kosher salt, black pepper, and smoked paprika. Whisk until evenly blended; the cornstarch helps absorb moisture and boosts final crispiness.

   For this step

   • 1 cupAll-purpose flour
   • 1/2 cupCornstarch
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Prepare the egg-buttermilk wash

   In a separate shallow bowl whisk together the large eggs and buttermilk until smooth. This wet wash is the first adhesive layer that helps the panko cling for the double breading.

   For this step

   • 2 eachLarge eggs
   • 3/4 cupButtermilk
   
4. 4

   Step 4: Double bread the pickles

   Working in batches, dredge each pickle chip in the seasoned flour, shake off excess, dip into the egg-buttermilk wash, then press into the panko so it adheres well. For extra coating, return each chip to the egg wash then press into panko a second time — this double breading builds the thick, crunchy crust familiar from restaurants.

   For this step

   • 2 cupsPanko breadcrumbs
   
5. 5

   Step 5: Double-fry for maximum crunch

   Heat oil in a heavy pot or deep fryer to 325°F (163°C). Fry batches briefly (about 2–3 minutes) until pale golden — this cooks through the coating without overbrowning. Drain on a wire rack, let rest 4–5 minutes, then increase oil to 375°F (190°C) and fry again 1–1.5 minutes until deep golden and ultra-crispy. Drain and immediately season lightly with salt.

   For this step

   • 4 cupsNeutral oil for frying (vegetable, canola, or peanut)
   
6. 6

   Step 6: Serve hot with dipping sauce

   Arrange fried pickles on a paper-towel-lined plate or wire rack and serve hot with ranch, spicy aioli, or remoulade. They’re best the first 10 minutes while the crust is at its crispiest.
   

1. Open the jar of dill pickle chips and pour into a colander. Let drain for 10 minutes, then spread chips in a single layer on paper towels and press gently to remove excess brine — the drier the surface, the better the coating will stick.
2. In a shallow bowl combine the all-purpose flour, cornstarch, kosher salt, black pepper, and smoked paprika. Whisk until evenly blended; the cornstarch helps absorb moisture and boosts final crispiness.
3. In a separate shallow bowl whisk together the large eggs and buttermilk until smooth. This wet wash is the first adhesive layer that helps the panko cling for the double breading.
4. Working in batches, dredge each pickle chip in the seasoned flour, shake off excess, dip into the egg-buttermilk wash, then press into the panko so it adheres well. For extra coating, return each chip to the egg wash then press into panko a second time — this double breading builds the thick, crunchy crust familiar from restaurants.
5. Heat oil in a heavy pot or deep fryer to 325°F (163°C). Fry batches briefly (about 2–3 minutes) until pale golden — this cooks through the coating without overbrowning. Drain on a wire rack, let rest 4–5 minutes, then increase oil to 375°F (190°C) and fry again 1–1.5 minutes until deep golden and ultra-crispy. Drain and immediately season lightly with salt.
6. Arrange fried pickles on a paper-towel-lined plate or wire rack and serve hot with ranch, spicy aioli, or remoulade. They’re best the first 10 minutes while the crust is at its crispiest.